This is an interesting combo. The original recipe had orzo but i have couscous on hand and it has more fiber.
2/3 c. whole wheat couscous, uncooked
1 c. fat free chicken broth
3 c. diced zucchini
1/4 cup parsley, leaves, firmly packed, chopped
15 oz canned chickpeas, drained and rinsed
1/2 cup dried cranberries
1 tsp olive oil, extra-virgin
1/8 cup red wine vinegar
1/8 tsp black pepper, or to taste
Bring broth to boil; remove from heat, add couscous and cover with lid. Spray medium skillet with cooking spray and saute’ zucchini until crisp tender. In a medium bowl, combine parsley, chickpeas, cranberries, oil, vinegar, black pepper. Add couscous and zucchini. Mix well and let flavors combine for one hour. It may be served cold or at room temperature.
Yield: 5 servings (about 1 cup each). Per serving= 198 Calories; 2g Fat (10.2% calories from fat); 8g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 260mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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